Cake with lemon, feta, green olives and rosemary

Servings 8

Prep Time 20

Cook Time 40

Ingredients

3 eggs
220 g flour all purpose or mix of cereals
100 ml milk
40 ml olive oil
11 g baking powder
120 g green olives pitted
150 g feta cheese
3 tbsp candied lemon paste with ginger can be replaced with finely chopped candied lemon peel if you don't have candied lemon paste
1 tsp lemon zest
1 sprig of rosemary
poppy seeds
salt
pepper

Instructions

In a bowl, mix the eggs, milk and oil. Then gradually add the flour and baking powder and mix with a whisk.
Cut the olives in halves, and the feta cheese into small cubes. Add them to the cake dough and mix with a spatula.
Finely chop a sprig of rosemary and add to the mixture.
Then gradually add the lemon paste and zest (taste the paste to check that you like the seasoning).
Add a little salt and pepper. Sprinkle with poppy seeds to give a colourful and crunchy touch to the cake.
Pour the dough into a cake pan oiled or covered with baking paper, and bake for 35 to 40 minutes at 180 ° C (check the cooking with the tip of a knife after 30 minutes of cooking).
You can eat the cake hot or cold!

Notes

There are sereval options you can try from this base recipe.

You can add vegetables, mushrooms, or use other cheese than feta cheese (fresh sheep's or goat's cheese, mozzarella, and so on).

You can use a flavoured olive oil, for example with lemon, to bring the lemony touch if you don't have candied lemon or candied lemon paste, and complete with some lemon zest and a little juice (taste the paste to adjust according to your taste!).

You can also add thyme, oregano, a little garlic, or replace the poppy with pine nuts.

In short, use the ingredients you have at home and treat yourself!

Course: Appetizer

Cuisine: Mediterranean

Keyword: Cake